Director: Fulvio Melia Rapid progress in multi-wavelength observations of Seyfert Galaxies in recent years is providing evidence that X-ray emission in these objects may be produced by magnetic flares occurring above a cold accretion disk. Here we attempt to develop a physically consistent model of accretion disks producing radiation via magnetic flares as well as the optically thick intrinsic ...

In the development of high temperature sour gas reservoirs, gas–liquid sulfur two phase percolations exist, which have a significant impact on permeability and well productivity. There are currently few reports experimental studies relative permeability. This study improves equipment process, it proposes an method for measuring curve. Several typical core samples from reservoir in Sichuan Basin...

It has been postulated for decades that ion channels serve as receptors for most sour tasting stimuli. Though many candidates exist, definitive evidence linking any particular channel to sour taste perception has been elusive. Several studies have suggested that two members of the polycystic kidney disease-like family may function as components of an ionotropic taste receptor mediating the tran...

Morphological studies showed that tree shape in Bitter sweet orange and Yuma citrange was spheroid with spreading growth habit and wide branch angle. Leaves were simple with dark green color, medium size and brevipetiolate in Sour orange while Yuma citrange had trifoliate leaves with medium and green color. Bitter sweet orange had the highest leaf lamina length (10.4 mm) than other rootstocks. ...

Sour skin is a common bacterial disease that can affect most onion varieties all over the world (Burkholder 1950; Sotokawa and Takikawa 2004). Because sour skin bacteria have an uncanny ability to survive in moist environments, it is one of the major threats to the sweet onion industry with up to 50% losses in some fields or storage rooms (Howard F. Schwartz 2008). Sour skin bacteria can enter ...

Sour taste has been considered the simplest of the basic tastes because it is elicited only by hydrogen ions. However, there is not a sufficiently clear understanding of that relationship to allow sour taste intensity to be predicted and rationally modified in foods. On the basis of analysis of sensory data from our laboratory and reanalysis of previously published data, we propose a new hypoth...